Mike Vrobel Don’t tell anyone, but he has never made cheese! We’ll have to change that. We are sending Mike Vrobel a Mozzarella Kit, so he will have no excuse. He told us- he did accidentally make butter one time. It was supposed to be whipped cream, but he got sidetracked while the mixer kept on whipping the cream! Mike has a great cooking blog
Mascarpone: How to Make It & Recipe Suggestions
The Queen of Dessert Cheeses! Gareth Mark As with any cheese, there are many different ways to make Mascarpone. We have two recipes in our book, Home Cheese Making – one using creme fraiche starter culture and the one below using tartaric acid. We also sell a Mascarpone Kit with everything you need to make it both ways. In this article, we give you
Making Chevre, Freezing It and Using it in Recipes
Spring means goat’s milk! And goat’s milk means chevre. Lots of it! As you know, sometimes you just can’t eat it all. In fact, you make so much that you have to freeze some of it. Not to worry! It will change texture slightly but it will still be great in recipes like the ones below. When you freeze your cheese, wrap it carefully in
Making and Serving Cheese Curds
Photo by Sabra Horn, courtesy of Dave Horn’s blog 600 Varieties of Cheese Curds in Wisconsin Alone! Here in our little corner of New England (western Massachusetts) cheese curds (as a food item) simply do not exist. They are not for sale in the supermarkets and they are not on the menus at our restaurants. Yet in Wisconsin and in other parts of the
Cheese Making Classes in Duxbury, MA
Paula Harris, a longtime friend, sent us a link to an article about her cheesemaking classes in Duxbury, MA and Jody Feinberg was kind enough to let us print it here. Paula said she loves to take every opportunity to plug our company, and we definitely appreciate it! (That’s Paula on the right in the picture below.) Make mozzarella quickly and easily in
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